Aloo Methi Bhaji Masala - Sukhi Bhaji - Potato & Fenugreek Leaves stir fry

By Bhavna's Kitchen · 25 min

Ingredients

Instructions

1. Wash the chopped fenugreek leaves in water, drain and set aside.
2. Heat the oil in a kadai or pan over medium heat. Add the cumin seeds.
3. When they begin to turn light brown, add the chopped potatoes and salt. Mix well and sauté for 1 minute. Add 2 tablespoons water.
4. Cover and cook until the potatoes are soft, about 7 to 8 minutes, stirring once or twice to prevent sticking.
5. Remove the lid. Add the turmeric, red chilli powder and coriander-cumin powder, and mix well.
6. Add the fenugreek leaves and salt (for the leaves only) and mix well.
7. Cook until the leaves shrink and the excess water evaporates, about 5 to 7 minutes.
8. Turn off the heat and transfer to a serving bowl.

Summarized from Bhavna's Kitchen's video. Watch it for the details.

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